Shrimp Risotto

I made this recipe for shrimp risotto a few months ago when Fava Beans were full on in season. If you made it today I suggest perhaps substituting fresh shucked peas or maybe even fresh garbanzos . I see the fresh garbanzos in the local Latin markets all the time. If one were to tabulate the top all time carb loaded comfort foods, risotto would be right up there. The beauty of Risotto is that’s a vessel for all sorts of protein and ingredients. The possibilities are endless. With fall approaching imagine the butternut squash risottos coming along. One of my favorite risottos is one made with Barolo wine with shavings of cheese. I must make that for the blog one day. I’m getting into an Italian frame of mind as Certain Someone and I are leaving for Rome  next month. I’m literally counting the days and hours. Aside from a sleepy border town on my way driving to Lugano, I have never really been to to Italy.

A proper Risotto, which is actually Northern Italian in origin, requires a semi soft grained rice like Arborio, Carnaroli, or less common Vialone. These rice varieties are high in starch content and more glutenous. For this Risotto I used Carnaroli, which is pricier than Arborio, but preferred for risotto. The grains cooks soft , yet retain their shape and firmness throughout the process.The key to Risotto is to slowly simmer your rice and ingredients while slowly adding small batches of liquid stock, while constantly stirring.The effort yields a rich, creamy and satisfying dish. Yet its not complicated at all. I like to use leftover risotto to make a breaded fried rice ball called Arancini. Imagine a dinner al fresco with some cold crisp Prosecco to wash it all down with.

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Shrimp Risotto

  • 2 1/4 cups Carnaroli  rice
  • 3-4 cloves garlic minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 cups fish or vegetable stock *I made my own from leftover fish bones and heads after filleting.
  • 1 lb fresh , deveined, shelled shrimp  coarsely chopped
  • 3/4 cups broccoli florets
  • 1/4 cup shelled Fava beans or peas
  • Sea Salt to taste
  • White Pepper to taste
  • 1 teaspoon dried thyme
  1. In a skillet, heat butter and olive oil over medium high heat until melted.
  2. Add minced garlic and soften.
  3. Add Carnaroli rice and heat for a few minutes to allow the flavors of the garlic and oils to coat to the grains. Stir while cooking.
  4. Add salt, pepper,thyme.
  5. Add about 3/4 cup of the stock as it slowly simmers while stirring. The rice will absorb the liquid.
  6. Add the raw shrimp that has been chopped coarsely, broccoli, and shelled fava beans or peas. Stir into rice mixture and add another cup of fish stock.
  7. Continue to add the remaining liquid slowly , as the rice absorbs the liquid as you stir constantly.
  8. The shrimp will lose its opaqueness and turn pink as the rice cooks slowly and takes in the liquid.
  9. Serve hot with grated Parmesan cheese

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Spring Garlic Oil Poached Tuna with Cannellini and Fava Beans

Certain Someone and I just spent an amazing long weekend in San Francisco. My head is still reeling from all the sensational tastes, sights, and sounds of our trip. San Francisco and the whole Bay Area is truly a culinary inspiration, and no wonder so many great chefs gravitate to the region. Can you really be  a bad cook in San Francisco with all the great offerings? It’s insane. I have so much to write about this short little visit, but that will come later. One thing I was itching to do was get back to my kitchen and experiment with some of the goodies I brought back.One item being the famous heirloom cult like Rancho Gordo Beans, of which I have heard about , but have never seen. I also stuffed some fantastic bulbous Spring Garlic I purchased from the Farmers Market at the Ferry Plaza. Resembling a red onion, I have been using these babies all week, thinly sliced like scallions from the bulb to the tops.  I decided to make an oil poached tuna as a riff on Cannellini beans and tuna as a salad. Instead I decided to make a warm dish and throw in a few seasonal Fava beans for color. While at Cafe de la Presse , which my new buddy Denise from Chez Us recommended and you can see below, I noticed they made their own tuna confit for the Salade Nicoise.That little nugget of information served as even more inspiration for me.

Spring Garlic Oil Poached Tuna with Cannellini and Fava Beans
The Beans
2 cups  Dry Rancho Gordo Runner Cannellini Beans
1 Shallot sliced in half
1/2  Spring Garlic Sliced Thin
1 cup chicken stock
olive oil
sea salt
Ground Black Pepper
Bay Leaf
The Oil Poach
1/2 Spring Garlic sliced thin
2 cups Extra Virgin Olive Oil
1 tsp  dried Thyme or a few sprigs of fresh
A few slices of organic lemon
2  red tuna fillets
sea salt
fresh ground black pepper
Fava Beans ( shelled and par boiled)
Soak your dried Cannellini Beans in cold water for 6 hours. Rancho Gordo says soaking isn’t always necessary but cooking time will be longer. However I was advised at purchase, not to soak overnight  or for longer periods. Place beans and water in a pot with the shallot sliced in half, spring garlic, bay leaf, and chicken stock. Simmer for a few hours until done( 2-3 hours). Season with salt and pepper towards the end of cooking.
Shell and parboil your Fava Beans, removing the second waxy casing after the par boil. Set aside.
Season your tuna steak with sea salt and pepper. Set aside and keep cool in the refrigerator.
In a small sauce pan layer the slices of spring onion, thyme , salt and pepper ,and pour in 2 cups of the olive oil. Heat up the oil to 130 F until hot. Take off heat and add the lemon slices. Allow the garlic and lemon to infuse the oil for at least 15 minutes. Gradually heat oil again and keep on a very low heat. Add the tuna steak and carefully spoon the oil over the tuna. Slowly poach for 10 minutes on a very low heat.Turn tuna over half way. Do not allow the oil to bubble on high. The tuna will be slightly pink, but more to the done side, not rare.
With a slotted spoon , dish the Cannellini Beans, and some Fava Beans onto your plate. Place  the tuna,and drizzle the infused olive oil over the tuna and the beans. Garnish with the  Spring Garlic within the poaching oil.
Serve with an additional squeeze of lemon juice
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